5 from 10 votes
Chickpea and Mushroom Curry w/ Rapini
This Chickpea and Mushroom Curry with Rapini blends earthy mushrooms, tender chickpeas, and bitter greens in a spiced tomato and coconut milk sauce. The combination of turmeric, curry powder, and cayenne creates a balanced warmth and depth, while coconut milk lends creaminess. Rapini adds a slightly bitter green note and texture contrast. The curry simmers until flavors meld, producing a hearty, rich dish suitable for serving over rice or with naan.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
Servings
Calories:
258 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 tablespoon avocado oil omit and use water or broth for oil free
- 1 red onion finely chopped
- 3 cloves garlic peeled and finely chopped or minced
- 1 tablespoon ginger finely chopped or grated, fresh
- 1 pound mushrooms sliced
- 450 grams rapini ends trimmed and cut in half or thirds, or broccolini, approx 1 bunch
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper
- 2 cups tomato sauce or tomato puree
- 400 ml coconut milk unsweetened; brand Thai Kitchen
- 19 ounce chickpeas drained + rinsed, canned
- ¾ teaspoon salt sea salt
Optional
- brown rice
- naan bread
- white rice for serving
- cilantro
- red chili peppers
- lime lime wedges, fresh, for garnish
Instructions
- Add the oil (if using), onion, garlic and ginger to a deep skillet. Sauté for 5 minutes, until softened, stirring often.
- Then add the mushrooms and rapini to the skillet and place the lid on top to wilt the rapini and cook down the mushrooms, about 5 minutes. Stir occasionally.
- Add all remaining ingredients (except optional garnishes) to the pot and mix well. Simmer over medium heat for about 20-25 minutes. Then taste, add more salt or pepper if needed, and serve.
Cup of Yum
Notes
- Feel free to add additional vegetables like green peas, beans, or cauliflower for more variety.
- Use canned coconut milk (not carton) for better creaminess and flavor.
- Adjust cayenne pepper to control the curry's spiciness based on your preference.
- Incorporate ½ teaspoon cumin seeds during sautéing and ½ teaspoon garam masala before simmering for deeper flavor.
- To reduce fat, use light coconut milk instead of full fat, noting it affects creaminess and coconut flavor.
- For no-coconut versions, substitute cashew cream, silken tofu, or dairy-free yogurt as alternatives.
- Use vegetable broth or water instead of oil for oil-free cooking.
- Store leftovers refrigerated for 3-4 days and reheat before serving.
Nutrition Information
Calories
258cal
(13%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Sodium
676mg
(28%)
Potassium
685mg
(15%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
2051IU
(41%)
Vitamin C
27mg
(30%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258cal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Sodium | 676mg | 28% |
| Potassium | 685mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 2051IU | 41% |
| Vitamin C | 27mg | 30% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.